Vegetables & Udon in Chicken - Miso Broth

Vegetables & Udon in Chicken - Miso Broth created by Rita1652

This is a good healthy soup. It takes time, but is worth it. It is based on a Womens Weekly recipe.

Ready In:
2hrs 40mins
Serves:
Units:

ingredients

directions

  • Combine bones, the water, carrot, celery, peppercorns, bay leaves and brown onion in large saucepan, bring to boil.
  • Simmer uncovered 2 hours.
  • Strain through muslin lined strainer into large bowl.
  • Reserve stock, discard bones and veges.
  • Meanwhile place mushrooms in medium heatproof bowl, cover with boiling water.
  • Stand about 20 minutes or until just tender; drain.
  • Discard stems, slice caps thinly.
  • Bring stock to boil.
  • Add miso, ginger and sauce, simmer uncovered 5 minutes.
  • Just before serving, stir in noodles and mushrooms; simmer uncovered until noodles are just tender.
  • Stir in extra carrot and green onion; sprinkle with nori.
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RECIPE MADE WITH LOVE BY

@Latchy
Contributor
@Latchy
Contributor
"This is a good healthy soup. It takes time, but is worth it. It is based on a Womens Weekly recipe."

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  1. Rita1652
    Vegetables & Udon in Chicken - Miso Broth Created by Rita1652
  2. Rita1652
    Vegetables & Udon in Chicken - Miso Broth Created by Rita1652
  3. Rita1652
    A feel good soup.I did used chicken stock that I had made and frozen earlier. I found this a bit salty so I suggest to cut back on the soy which I did and still found it salty! But it did taste good! Nice for a windy Autumn Day!
  4. Latchy
    This is a good healthy soup. It takes time, but is worth it. It is based on a Womens Weekly recipe.
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